Description
One Pot Beef Taco Pasta: A quick, flavorful weeknight dinner with hearty beef and zesty taco flavors. Your new family favorite!
Ingredients
Scale
- Main Ingredients:
- 1 lb lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth (low sodium preferred)
- 12 oz elbow macaroni (or similar small pasta)
- Flavor Boosters & Spices:
- 1 (1 oz) packet taco seasoning (or 2–3 tbsp homemade)
- Dairy & Finishing Touches:
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Fresh Toppings & Optional Extras:
- 1/4 cup fresh cilantro, chopped
- Sour cream, for serving (optional)
- Sliced jalapeños, for serving (optional)
Instructions
- Brown the Beef & Aromatics:: Alright, first things first, grab your biggest pot or Dutch oven – the “one pot” part is crucial here! Get it hot over medium-high heat, then toss in your ground beef. Break it up with a spoon, let it sizzle and brown. I usually aim for a nice crust because that means more flavor. Once it’s mostly browned, drain any excess fat. Honestly, I always make a mini-mess with this step, splashing a bit on the stovetop! Then, add your chopped onion and minced garlic, stirring until they’re soft and smelling absolutely divine, maybe 3-5 minutes. This sets the stage for our amazing dinner.
- Build the Taco Flavor Base:: Now for the good stuff! Sprinkle that generous amount of taco seasoning over the beef and onion mixture. Give it a good stir, letting those spices toast for about a minute. Oh, the smell that fills your kitchen at this point is just fantastic – it’s like a little sneak peek of the deliciousness to come. This step is where the magic truly begins, infusing every bit of the beef with that classic taco zest. I once got distracted and toasted it a bit too long, and it tasted a little burnt, so keep an eye on it!
- Simmer with Tomatoes & Broth:: Next, pour in your undrained diced tomatoes – yes, all that lovely juice too! Then, add the chicken broth. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot; those bits are pure flavor. Bring this mixture to a gentle boil, then reduce the heat to a steady simmer. This liquid is going to cook our pasta, so we want it nice and hot and flavorful. I often give it a quick taste here to check for seasoning, adding a pinch more salt if it feels a little flat.
- Add Pasta & Cook:: Now, for the pasta! Stir in your elbow macaroni, making sure it’s completely submerged in the liquid. This is where I always have to resist the urge to add *too* much pasta, thinking “more is better,” but then it ends up too thick. Cover the pot and let it simmer for about 10-12 minutes, or according to your pasta package directions, stirring occasionally. Stirring is key to prevent sticking, and it helps the pasta cook evenly. You’ll see the pasta absorbing all that beautiful liquid as it cooks.
- Stir in Creaminess & Cheese:: Once the pasta is tender and most of the liquid has been absorbed (there should still be a little sauciness!), take the pot off the heat. Stir in the cream cheese until it’s completely melted and creates a wonderfully smooth, velvety sauce. Then, sprinkle in the shredded cheddar cheese. Stir, stir, stir until it’s all melted and gooey. This is the moment when the dish transforms into something truly irresistible. I usually steal a little taste here – it’s just too tempting!
- Garnish & Serve Your One Pot Beef Taco Pasta:: Alright, your One Pot Beef Taco Pasta is ready! Ladle generous portions into bowls. Now for the fun part: garnishes! Sprinkle with fresh cilantro, maybe a dollop of sour cream, and if you like a little kick, some sliced jalapeños. I sometimes add a squeeze of lime too for an extra bright pop. Stand back and admire your handiwork – it should look deliciously messy and incredibly inviting. Serve it up hot and watch it disappear. This dish always gets rave reviews, even on my most chaotic cooking days!